- 24
Ingredients
- 1 stick butter, chopped
- 7.1 oz dark chocolate, chopped
- 1/2 cup brown sugar, firmly packed
- 2 eggs, lightly beaten,
- 1 1/4 cups plain flour, sifted
- 2 cups chocolate chips, see recipes below for other suggestions
- Alternatives: Instead of using 2 cups of chocolate chips I used 1 cup milk chocolate chips and 1 cup chopped walnuts pecans, almonds
- or 2 cups combination of Milk, Dark and White chocolate chips.
- press lightly into the chocolate brownie recipe batter.
Preparation
Step 1
Baking Temperature: The oven should be preheated to 325
1. In a medium size microwave safe bowl heat the chopped butter and dark chocolate on high for 1 minute. Remove and stir until blended. You may need a further 30 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.
2. Add the brown sugar and the beaten eggs. Stir through.
3. Add the sifted flour and stir through until smooth.
4. Divide the brownie batter evenly into the patty cake pans. Using a small ice cream scoop makes this quick and easy.
5. Evenly divide the chocolate chips and press lightly into the top of the batter. Don't be suprised by how many there are I have been very generous but then again I really love rich chocolate brownies. The reason I do not mix the chocolate chips into the batter is that this way you can instantly see what type of brownie you are eating increasing their WOW! factor.
6. Bake in a preheated oven set to 325 for 22 minutes.
7. Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely. If you have not use paper liners take great care, I usually use a flat knife to help lift them out.
8. Store in an airtight container for one week. The brownies can be frozen for up to two months.